Roasted Chicken with Smokey Cinnamon Rub

July 13th, 2012 jennifer

Holy cow…I’ve been making a lot of desserts! I just noticed that the last few recipes I’ve posted have been sweets…aye, how dare I?

Well, here’s the thing… ol’ Kyle got himself a beautiful KitchenAid mixer and we’ve been forced…forced I tell you, to eat cookies and banana bread…and yup…cheesecake. Very first cheesecake I have made from scratch. It was…well, amazing. Do I have a problem with sweets? No, I was simply taking part in some sampling for a friend…that’s it. That’s it!

I have recently been in love with a new rub I came up with. It’s not that inventive, but it’s amazing. I first came up with it when I was making a rub for our pork ribeyes a week or so ago. It was somewhat of an accident, but as we were enjoying our pork I realized how suitable of a rub it would be for chicken. Of course, I was right. I LOVE making whole chickens. I usually try to make a whole chicken every few weeks because you can eat on it for a few days or throw the leftovers in salads …whatever.

Try this new rub on your next cut of pork or chicken. I bet it would be great on seafood as well.

If you have not yet — make sure to listen to the new Balanced Bites podcast episode. It’s wonderful. It is what I have been listening to recently and I enjoyed it very much.

Ingredients for Smokey Cinnamon Rub

** These amounts were enough to cover a 4.5 pound chicken.

1 tbsp. smoked paprika

1 tbsp. sea salt

1/2 tbsp. black pepper

2 tsp. rubbed sage

1-1/2 tsp. dry mustard

1/2 tsp. onion powder

1 tsp. ground cumin

1 tsp. coriander

1/4 tsp. ginger

1/4 tsp. cinnamon

Process

Preheat oven to 375 degrees.

Rinse chicken well and pat dry. Place on the rack of a roasting pan. Tie legs together with kitchen twine and tuck in wings.

Rub the inside of your chicken with some of your rub — about 1/2 a tbsp.

Smash 4-5 garlic cloves and toss them in the cavity of your chicken.

Melt 2 tbsp. of pastured butter and brush the outside of chicken.

Sprinkle rub all over chicken and rub in.

Roast an hour and a half or about 30 minutes per pound. You can tell when your chicken is done with drumsticks move freely from the body.